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Quick Thai Green Style Prawn and Mixed Green Veg Curry
Quick Thai Green Style Prawn and Mixed Green Veg Curry

Quick Thai Green Style Prawn and Mixed Green Veg Curry

with Baby Corn, Green Pepper and Fragrant Jasmine Rice

Mimi Morley
Mimi MorleyPublished on February 25, 2025

Basil, coriander, makrut lime leaves and green chillies give Thai Green its signature colour, as well as its fragrant flavour. Our Thai Green Style Chicken Prawn and Mixed Green Veg Curry is our take on the popular prawn curry dish.

Tags:
Calorie Smart
Pescatarian
Allergens:
Crustaceans

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

1 unit(s)

Green Pepper

(May contain traces of: Celery)

2 unit(s)

Garlic Clove**

45 grams

Thai Green Style Paste

180 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

60 grams

Baby Corn

150 grams

King Prawns

(Contains: Crustaceans)

1 unit(s)

Lime

160 grams

Blanched Peas, Sugar Snaps and Green Beans

1 pinch

Chilli Flakes

Nutritional information

Energy (kJ)2339 kJ
Energy (kcal)559 kcal
Fat18.7 g
of which saturates14.1 g
Carbohydrate75.3 g
of which sugars9.8 g
Dietary Fibre7.8 g
Protein21.4 g
Salt3 g
Potassium82.5 mg
Calcium7.5 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Large Saucepan
Grater

Cooking Instructions and Tips

Cook the Rice
1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.

c) Add the rice and cook for 12-13 mins.

d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Bring on the Flavour
2

a) Peel and grate the garlic (or use a garlic press). Halve the green pepper and discard the core and seeds. Chop into 2cm chunks.

b) Heat a drizzle of oil in a large saucepan on medium-high heat.

c) Once hot, add the green pepper chunks and stir-fry, 5-6 mins. Add the Thai green style paste and garlic. Stir-fry until fragrant, 30 secs. 

d) Once fragrant, stir in the coconut milk and veg stock paste.

e) Bring to a boil, then lower the heat and simmer until the sauce has thickened slightly, 2-3 mins. 

Simmer the Prawns
3

a) Meanwhile, halve the baby corn lengthways.

b) Drain the prawns, then stir them into the curry.

c) Bring to a boil, then lower the heat. Add the baby corn and simmer for another 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle. 

Prep the Lime
4

a) Meanwhile, zest and halve the lime.

Add Your Greens
5

a) Once the prawns and baby corn are cooked and the sauce has thickened, stir in the mixed green veg and simmer until cooked, 2-3 mins. 

b) Remove from the heat and squeeze in some lime juice. Add a splash of water if it's a little thick. 

c) Taste and season with salt, pepper and more lime juice if needed, then remove from the heat.

Finish and Serve
6

a) When everything's ready, fluff up the rice with a fork and stir through the lime zest.

b) Share the zesty rice between your bowls and spoon over the Thai style prawn curry.

c) Sprinkle over the chilli flakes (add less if you'd prefer things milder) to finish.

d) Cut any remaining lime into wedges and serve alongside for squeezing over.

Enjoy!

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